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Thursday, October 10

Kale Caesar

Lemons, zested, juiced
Kale, dinosaur, stemmed
12 leaves
½ teaspoon
Pepper, freshly ground
¼ teaspoon
Garlic, crushed, minced
2 cloves
Olive oil, extra virgin
4 tablespoons
Pecorino cheese, shaved

Anchovy fillets, oil packed
8 to 12
  1. Stack and roll the kale leaves into a long cylinder, and cut crosswise into ¼-inch strips. 
  2. Place the strips in a large bowl, add the juice and, with your hands, rub the juice into the kale strips for several minutes to soften them. 
  3. Add the zest, salt, and pepper, mix well, and let stand for at least 2 hours. 
  4. In a serving bowl, whisk together the garlic and oil. 
  5. Add the kale mixture, and toss well. 
  6. Taste and adjust seasonings as needed. 
  7. Toss well and divide among plate. 
  8. Top each plate with shaved cheese, garnish with 2 or 3 anchovy fillets, and serve. 
Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan.

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